Directions

Line two large cookie sheets with foil. Using ruler, with toothpick or dull side of knife, outline four 12-inch by 5-inch rectangles on foil (two on each cookie sheet).

In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Sprinkle in granulated sugar, 2 tablespoons at a time, beating until whites stand in stiff, glossy peaks when beaters are lifted. Fold pecans into meringue.